Having been to Morocco so many times, I have a special place in my heart (and stomach) for good chicken tagine. I tried many different recipes until I finally perfected this one. Besseha! بالصحة
2 large chicken breasts, chopped into large pieces
4 chicken thighs, bone in and skin on
2 shallots, peeled and sliced into thin strips
2 medium potatoes, peeled and chopped
Handful of green olives
2 preserved lemons, quartered (use fresh lemons if you don’t have preserved)
1 tsp cumin seeds, crushed
2 tsps coriander seeds, crushed
2 large cinnamon sticks
Large pinch red saffron
3cm piece of ginger, grated
2 cloves garlic, crushed
2 tsps dried chilli flakes
300ml chicken stock
Bunch of coriander, roughly chopped
Heat the oven to 180C/160C fan, then heat up some oil in a large pan. Brown the chicken thighs until golden all over and then remove and add the pieces of chicken breast, browning them then remove them from the pan too.
Add the shallots to the pan and fry them until they are soft and browned, add the grated ginger, garlic and spices and cook for a couple more minutes, taking care not to burn anything.
Throw the chopped potatoes into the pan along with the chicken, olives, saffron and preserved lemons and stir together, coating everything with the spices. Transfer the contents of the pan to a tagine dish (or casserole dish if you don’t have a tagine), pour in the chicken stock, drizzle over the honey and place in the oven to cook for around 40 minutes.
To serve, scatter the chopped coriander over and accompany with harissa sauce!